What is there not to love about hummus? Nic (my wife) and I eat a lot of hummus at home, especially when it comes to lunchtime. It just feels easy with some crackers and fresh vegetables to dip. I had a ridiculous amount of chickpeas to use up and this absolutely did the trick! I will struggle to go back to store bought hummus again being honest…
The trick to good hummus is blending it for longer than you think (up to 10 minutes!). Of course also using fresh and good quality ingredients.
Homemade Hummus
Difficulty: Easy4
servings5
minutes10
minutesIngredients
250g (9 oz) of tinned or jarred chickpeas – slightly drained & save a couple aside for garnish
35g (1 1/4 oz) tahini
Juice of 1/2 a lemon (or 2 tsp lemon juice)
1 garlic clove
1/2 tsp ground cumin – plus extra for garnish
water
Extra virgin olive oil – for drizzling
Salt
Directions
- Combine the chickpeas, tahini, lemon juice, garlic and cumin in a blender or food processor. Blend until completely smooth, adding a little water as needed. Blend up to 10 minutes, depending on your blender. The longer the better on the blend, no skimping! Once blended, season to taste with salt.
- Serve with a sprinkling of cumin, a drizzle of olive oil and a few whole chickpeas. You can eat straight away or store in an airtight container in the fridge for up to 5 days.
Notes
- The aquafaba (the water the chickpeas come in) is great in making the hummus even creamier. Don’t drain your chickpeas completely, a little of that will enhance the hummus.